Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of scalded milk over two cups of rolled oats
- two tablespoonfuls of molasses
- one teaspoonful of butter
- a cup of lukewarm water
- two cups of rolled oats
- one tea- spoonful of salt
- one yeast cake in half a cup of lukewarm water
- 13 when cool add the yeast
Directions
Pour two cups of scalded milk over two cups of rolled oats, two tablespoonfuls of molasses, one tea- spoonful of salt, and one teaspoonful of butter. Dis- solve one yeast cake in half a cup of lukewarm water.
BREADS. 13
When cool add the yeast, and flour enough so the dough will drop from the spoon. Let rise double the size, cut down and let rise again the same ; then put in small pans, let rise slowly twice the size, and bake for forty-five minutes.